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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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I've just discovered adzuki beans, and if you've never tried them, I strongly recommend them ! They are highly nutritious, and contain 25% protein, one of the highest ratios among beans. This spicy soup is a lovely way in which to make their acquaintance. My personal preference for the fresh garden herb mixture is half rosemary/half oregano, but by all means use what you like best ! Ingredients:
8 ounces dry adzuki beans |
6 cups water |
1 large onion, finely chopped |
4 stalks celery, thinly sliced |
2 tablespoons fresh herbs, finely chopped (rosemary, oregano, parsley, chives, basil, or a combination of your choice) |
1 bay leaf |
1 clove garlic, finely minced |
1 teaspoon ground allspice |
3 cloves |
2 teaspoons salt |
3 teaspoons white pepper |
Directions:
1. Wash the adzuki beans well in several changes of water, then drain.
2. In a large pot, bring the 6 cups water to a boil.
3. Add all ingredients and boil rapidly for 15 minutes.
4. Reduce heat and simmer, covered, for 2 hours.
5. You may puree fully or partially for a smoother soup, but I prefer it just as it is.
6. Serve with slices of GOOD bread!
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